In 2009, Benoît Lorlut became one of the youngest Michelin-starred chefs in France, at just 23 years old. After 15 years working in various restaurants, this exceptionally talented chef settled in his hometown of Auvergne, in Vic-le-Comte, for a new venture: caramel!

Breaking the mold, he reinvents caramel in each of his recipes with a desire to delight and surprise. But not just any caramel: a unique caramel, extraordinarily smooth, and non-sticky! His secret? The use of cocoa butter instead of traditional dairy butter, which enhances flavors such as yuzu, Earl Grey, or blackcurrant leaf just as much.

A gourmet experience for those who think they cannot be surprised by caramel... and for everyone else!

We love it!